
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…

Onion is softened slowly in olive oil 15 minutes

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

A Spanish tapas classic featuring tender squid rings and tentacles, quickly fried until golden and served with a vibrant…

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

The classic German kartoffelpuffer - grated potato fritter - meets the Middle Eastern tahini drawer

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Sabich is the Iraqi-Jewish breakfast pita, fried aubergine, hard-boiled egg and amba pickled-mango sauce stuffed into…